Description
These Deviled Potatoes are a fun, spicy twist on a classic appetizer — creamy, tangy, and totally addictive. Think deviled eggs reinvented with tender baby potatoes filled with a zesty, seasoned mash. Perfect as a side dish or a crowd-pleasing party snack.
Ingredients
12 baby potatoes (yellow or red-skinned)
2 tbsp olive oil
Salt and pepper to taste
1/3 cup mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper (optional)
2 tbsp chopped chives or green onions
1 tbsp pickle relish (optional)
Paprika for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss baby potatoes in olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
3. Let cool slightly, then slice each potato in half and scoop out a small portion of the center.
4. Mash the scooped-out potato with mayonnaise, mustard, vinegar, paprika, garlic powder, and cayenne until smooth and creamy.
5. Stir in chives and pickle relish if desired.
6. Spoon or pipe the mixture back into the potato halves.
7. Dust with paprika and garnish with extra chives before serving.
Notes
Try topping with crumbled bacon or crispy shallots for extra crunch.
Use Greek yogurt instead of mayonnaise for a lighter version.
Serve warm or chilled — both ways are delicious!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg